Homemade Grilled Peach Cobbler

Here is my favorite grilled peach cobbler recipe, with sweet cinnamon-spiced peaches cooked right on the grill, and a simple biscuit topping made with heavy cream and butter.

This grilled peach cobbler is perfect for summer when peaches are in season and you don’t want to heat up your kitchen. I love making this when we’re already firing up the grill for dinner – it’s an easy dessert that tastes amazing with a scoop of vanilla ice cream on top.

What Kind of Peaches Should I Use?

For grilled peach cobbler, you’ll want to use peaches that are ripe but still firm enough to hold their shape on the grill. If your peaches are too soft, they’ll turn mushy when you cook them, so look for ones that give just slightly when you press them gently. Yellow peaches and white peaches both work great in this recipe – yellow peaches tend to be a bit more tangy while white peaches are sweeter and more floral. Fresh is always best during peach season, but if you’re making this outside of summer, frozen peaches that have been thawed and patted dry can work in a pinch, though they may release more liquid than fresh ones.

Options for Substitutions

This grilled peach cobbler is pretty forgiving when it comes to swaps:

• Peaches: If peaches aren’t in season or you can’t find good ones, nectarines work great since they’re similar in texture and sweetness. You can also try plums or apricots, though you might want to adjust the sugar slightly depending on how sweet they are.
• Heavy whipping cream: You can substitute with whole milk or half-and-half for the topping, though the biscuit texture will be slightly less rich. For a dairy-free option, try full-fat coconut milk.
• Brown sugar: Regular white sugar works fine in both the filling and topping. You’ll lose a bit of that caramel-like flavor, but the cobbler will still taste great.
• Unsalted butter: Salted butter is totally fine to use – just reduce or skip the added salt in the recipe. For a dairy-free version, coconut oil works well too.
• Ground nutmeg: Don’t have nutmeg? Just leave it out or add a pinch more cinnamon. The cobbler will still have plenty of warm spice flavor.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling peach cobbler is not preheating your grill properly – if the temperature isn’t steady at 400°F, your cobbler will cook unevenly and the topping won’t brown nicely.

Many people skip grilling the peaches first, but those initial 5 minutes of direct heat caramelize the natural sugars and add a smoky flavor that makes this dessert special.

When dropping the biscuit topping onto the hot peaches, work quickly and don’t spread it around – just dollop spoonfuls over the fruit and let them spread naturally as they bake.

Finally, resist the urge to peek under the foil during the first 15 minutes of cooking, as releasing that trapped heat will extend your cooking time and could dry out the fruit.

What to Serve With Grilled Peach Cobbler?

A big scoop of vanilla ice cream is pretty much mandatory with grilled peach cobbler – the cold, creamy ice cream melting into the warm peaches is absolutely perfect. If you’re not an ice cream person, try a dollop of fresh whipped cream or even some Greek yogurt for a tangy contrast to the sweet peaches. This dessert is also great with a drizzle of caramel sauce or a sprinkle of chopped pecans on top for some extra crunch. For a complete summer cookout, serve your cobbler after grilled burgers or barbecue chicken to round out the meal.

Storage Instructions

Store: Keep any leftover grilled peach cobbler covered with foil or plastic wrap in the fridge for up to 3 days. The topping might lose a bit of its crispy texture, but the flavors will still be delicious. I actually think it tastes even better the next day when all those cinnamon and peach flavors have had time to meld together.

Serve: When you’re ready to enjoy your leftovers, you can eat it cold straight from the fridge or warm it up in a 350°F oven for about 10-15 minutes. If you want to crisp up the topping a bit, just remove the foil for the last few minutes of warming.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1850
• Protein: 18-22 g
• Fat: 70-80 g
• Carbohydrates: 260-280 g

Ingredients

For the peach filling:

• 6 peaches (pitted and cut into 1-inch thick wedges)
• 1/2 cup brown sugar
• 2 tbsp flour
• 1 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 2 1/2 tbsp butter (cut into 1/2-inch cubes to dot over the fruit)
• 1 tsp lemon juice
• 1 tsp vanilla extract

For the biscuit topping:

• 1 cup all-purpose flour
• 1/3 cup brown sugar
• 1 1/2 tsp baking powder
• 2/3 cup heavy cream
• 5 tbsp butter (melted and cooled to room temperature)

Step 1: Prepare the Cobbler Dough

• 1 cup all-purpose flour
• 1/3 cup brown sugar
• 1 1/2 tsp baking powder
• 5 tbsp butter
• 2/3 cup heavy cream

While your grill heats up, make the cobbler topping by whisking together the flour, brown sugar, and baking powder in a medium bowl.

In a separate small bowl, mix the melted butter with the heavy cream until combined.

Pour the wet mixture into the dry ingredients and stir gently until a thick, biscuit-like dough forms—don’t overmix or your cobbler topping will be tough.

Set this dough aside; it should be thick and slightly lumpy, which is exactly what you want for a rustic cobbler texture.

Step 2: Grill and Prepare the Peaches

• 6 peaches

Heat your grill to 400°F.

Once hot, place the peach wedges directly on the grates and grill for about 5 minutes, flipping halfway through, until they develop light char marks and become slightly softened.

Transfer the grilled peaches to a cutting board and slice them into bite-sized pieces.

I find that grilling the peaches first adds a subtle smokiness that elevates the whole dish—it’s a small step that makes a big difference.

Step 3: Season the Peach Filling

• sliced peaches from Step 2
• 1/2 cup brown sugar
• 2 tbsp flour
• 1 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1 tsp lemon juice
• 1 tsp vanilla extract

In a large bowl, combine the sliced peaches from Step 2 with the brown sugar, flour, cinnamon, nutmeg, salt, lemon juice, and vanilla extract.

Toss everything together until the peaches are evenly coated and the spices are well distributed.

Let the mixture sit for a minute to allow the flavors to begin melding together.

Step 4: Assemble and Grill the Cobbler

• peach filling from Step 3
• 2 1/2 tbsp butter

Pour the seasoned peach mixture into a 10-inch cast iron skillet or similar grill-safe baking dish.

Dot the top with the butter cubes, distributing them evenly across the surface—these will melt and create pockets of richness throughout the cobbler.

Cover the skillet tightly with foil and place it on the cooler side of the grill (or on the grates away from direct flame).

Grill covered for about 15 minutes until the peaches release their juices and begin to bubble around the edges.

Step 5: Top with Dough and Finish Grilling

• cobbler dough from Step 1

Carefully remove the foil from the skillet and drop spoonfuls of the cobbler dough from Step 1 over the hot peaches, leaving some gaps so steam can escape and the fruit stays visible.

Return the skillet to the grill without foil and grill for 12-15 minutes until the dough topping is golden brown and cooked through.

I like to rotate the skillet halfway through cooking for even browning, especially if your grill has hot spots.

The dough should look baked and set, not doughy or wet.

Step 6: Rest and Serve

Remove the skillet from the grill and let the cobbler rest for about 10 minutes before serving.

This resting time allows the filling to set slightly and makes serving much easier.

Spoon the cobbler into bowls and top with vanilla ice cream, which will melt into the warm peaches and dough for an irresistible finish.

Homemade Grilled Peach Cobbler

Delicious Homemade Grilled Peach Cobbler recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 8 servings

Calories 1775 kcal

Ingredients

  

For the peach filling

• 6 peaches (pitted and cut into 1-inch thick wedges)
• 1/2 cup brown sugar
• 2 tbsp flour
• 1 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 2 1/2 tbsp butter (cut into 1/2-inch cubes to dot over the fruit)
• 1 tsp lemon juice
• 1 tsp vanilla extract

For the biscuit topping

• 1 cup all-purpose flour
• 1/3 cup brown sugar
• 1 1/2 tsp baking powder
• 2/3 cup heavy cream
• 5 tbsp butter (melted and cooled to room temperature)

Instructions

 

• While your grill heats up, make the cobbler topping by whisking together the flour, brown sugar, and baking powder in a medium bowl. In a separate small bowl, mix the melted butter with the heavy cream until combined. Pour the wet mixture into the dry ingredients and stir gently until a thick, biscuit-like dough forms—don't overmix or your cobbler topping will be tough. Set this dough aside; it should be thick and slightly lumpy, which is exactly what you want for a rustic cobbler texture.
• Heat your grill to 400°F. Once hot, place the peach wedges directly on the grates and grill for about 5 minutes, flipping halfway through, until they develop light char marks and become slightly softened. Transfer the grilled peaches to a cutting board and slice them into bite-sized pieces. I find that grilling the peaches first adds a subtle smokiness that elevates the whole dish—it's a small step that makes a big difference.
• In a large bowl, combine the sliced peaches from Step 2 with the brown sugar, flour, cinnamon, nutmeg, salt, lemon juice, and vanilla extract. Toss everything together until the peaches are evenly coated and the spices are well distributed. Let the mixture sit for a minute to allow the flavors to begin melding together.
• Pour the seasoned peach mixture into a 10-inch cast iron skillet or similar grill-safe baking dish. Dot the top with the butter cubes, distributing them evenly across the surface—these will melt and create pockets of richness throughout the cobbler. Cover the skillet tightly with foil and place it on the cooler side of the grill (or on the grates away from direct flame). Grill covered for about 15 minutes until the peaches release their juices and begin to bubble around the edges.
• Carefully remove the foil from the skillet and drop spoonfuls of the cobbler dough from Step 1 over the hot peaches, leaving some gaps so steam can escape and the fruit stays visible. Return the skillet to the grill without foil and grill for 12-15 minutes until the dough topping is golden brown and cooked through. I like to rotate the skillet halfway through cooking for even browning, especially if your grill has hot spots. The dough should look baked and set, not doughy or wet.
• Remove the skillet from the grill and let the cobbler rest for about 10 minutes before serving. This resting time allows the filling to set slightly and makes serving much easier. Spoon the cobbler into bowls and top with vanilla ice cream, which will melt into the warm peaches and dough for an irresistible finish.